Spanish Prawns

A fresh spicy prawn dish

Submitted by Karen Stuckings

Spanish Prawns

A fresh spicy prawn dish
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Serving: 4
Prep Time 45 minutes
Cook Time 8 hours 30 minutes
Total Time 9 hours 15 minutes


  • 800 grams Tomatoes
  • 2 Capsicum
  • 2 Spanish chorizo chopped
  • 2-3 Chilli sliced or chopped (see notes)
  • 2 Sticks of celery chopped
  • 1 Onion chopped
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper to taste
  • Salt to taste
  • 1 kg Raw prawns (peeled and devein)
  • Rice and lemon wedges to serve (optional)


  • Oven roast tomatoes and capsicum at 180c for 40 minutes or until skins are bubbling and coming away
  • Remove skins and roughly chop
  • Fry off chorizos and drain
  • Place all ingredients except prawns in slow cooker and cook on low 8 hours
  • Place prawns into slow cooker and cook for further 30 minutes or until cooked through


  • If you like the taste of chilli but not the spice remove the white membrane and only use the flesh (then add the amount of seeds to taste).
  • Sauce can be cooked longer if wish.
  • Cooked in Russell Hobbs 3.5L.

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